Bacon, Spinach & Mushroom Crustless Quiche
This Bacon Spinach Mushroom Crustless Quiche is the perfect crowd-pleasing breakfast. It’s a savory and creamy egg bake that’s packed full of crispy bits of bacon, spinach, mushroom, onion, and cheddar cheese.
Egg casseroles are some of my all time favorite breakfasts to make…especially for the holidays. I like that they’re super easy to whip up, you can get creative with different ingredients, and they serve a ton!
This Bacon Spinach Mushroom Crustless Quiche is a mouthwatering variation on a classic quiche. It’s low-carb and packed full of tons of flavor. Each bite is pure yum filled with melted cheese, creamy eggs, and flavorful veggies.
This is a breakfast to remember!
Why You’ll Love This Bacon Spinach Mushroom Crustless Quiche
- Simple ingredients with tons of flavor. This crustless quiche is made with ingredients that are easy to find, but that create such great flavor!
- Serves a crowd. This egg casserole is made in a 9×13” baking dish so that you can easily serve a whole table of people.
- Great for meal prep. Whip this casserole up at the beginning of the week and enjoy it for breakfast all week long.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Egg Creations in Mushroom and Spinach: I use a couple of cartons of Burnbrae Egg Creations in Mushroom and Spinach which make prep super easy! If preferred, feel free to use regular eggs and add some extra mushroom and spinach yourself.
- Bacon: You’ll need 13 slices of bacon for this recipe.
- Veggies: Our veggie blend consists of baby spinach, white button mushrooms, and sweet onion.
- Sour Cream: Sour cream mixed with the eggs creates the most mouthwatering flavor and creamy texture.
- Cheddar Cheese: Use freshly shredded cheese for the creamiest texture.
- Parsley: For garnish, if desired.
How to Make Bacon Spinach Mushroom Crustless Quiche
- Step One: Cook the bacon in a skillet until crispy, then drain the excess fat, saving 1 tablespoon in the pan. Crumble one cooled.
- Step Two: Heat the pan to medium heat, add in the onions, and cook until softened. Add in mushrooms and cook for a couple of minutes, then stir in the spinach and cook until wilted.Transfer the veggie mixture to a casserole dish, then spread it into an even layer.
- Step Three: In a mixing bowl, combine the Burnbrae Farms Egg Creations and sour cream. Pour that into the casserole dish over the veggies, then top with bacon and cheese. Bake at 325ºF for 40 minutes.
Equipment Needed
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What to Serve with Bacon Spinach Mushroom Crustless Quiche
This crustless quiche is the perfect addiction to a big breakfast or brunch! With that in mind, I love to pair it with all of the best breakfast recipes. Here are a few favorites:
Recipe Tips and Tricks
- Grease the baking dish. A light layer of cooking spray helps prevent the egg from sticking to the pan. That way you can slice it and remove it easily when you’re ready to serve.
- Don’t over-cook. Take the egg bake out of the oven as soon as the center is cooked through. Over-cooked eggs can be rubbery and tough.
- Can’t find Burnbrae Farms Egg Creations? You can use regular eggs instead! You’ll need 1000 grams of liquid egg to fill out the casserole.
Variations and Substitutions
- Add other veggies. I love the combination of spinach, mushroom, and onion, but feel free to add in a handful of diced bell pepper, jalapeño for some spice, green onions, or even diced and cooked potato.
- Try sausage instead of bacon. Feel free to swap the bacon out for your favorite cooked breakfast sausage.
- Make it vegetarian. Simply skip the meat or use a vegetarian variety of bacon.
- Use another cheese. Try mozzarella, feta, goat, pepper jack…You really can’t go wrong!
Storage Instructions
Leftover crustless quiche can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply warm single slices in the microwave or warm the whole thing up in the oven until heated through.
Can this be frozen?
Yes! Simply let it cool completely, then wrap it tightly in plastic wrap and foil. Store it in the freezer for up to 3 months.
When you’re ready to serve, let it thaw overnight in the refrigerator, then reheat.
What is the Difference Between a Frittata and a Crustless Quiche?
Most of us probably know the primary difference between a frittata and a quiche is that a frittata doesn’t have a crust and a quiche does. But what about when the quiche is crustless? Are they still different?
Yes!
The key difference is that a frittata is typically made with just eggs as the base while a quiche incorporates some sort of dairy—milk or cream; in this case, sour cream! The addition of dairy creates a richer flavor and silkier, smoother, more custard-like texture.
How Do You Keep a Crustless Quiche from Getting Soggy?
Pre-cook your veggies! Veggies contain a lot of water which, if not cooked out before being added to the quiche, will release into the quiche itself. For the best texture, make sure that you’re pre-cooking your veggies, then adding them to the egg mixture.
Quiche Recipes
- Hash Brown Quiche
- Bacon and Cheese Crustless Quiche
- Spinach Mushroom Quiche
- Slow Cooker Spinach and Feta Quiche
- Quiche Lorraine
- Hamburger Quiche
Want low carb? Check out these delicious Parmesan Crisps.
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Bacon, Spinach & Mushroom Crustless Quiche
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Ingredients
- 2 cartons Burnbrae Farms Egg Creations in Mushroom & Spinach 500g cartons
- 13 slices bacon
- 4 cups baby spinach
- 4 cups white button mushrooms sliced
- 1 sweet onion chopped
- ⅓ cup sour cream
- 2 cups cheddar cheese shredded
- fresh parsley for garnish, if desired
Instructions
- Preheat oven to 325°F. Grease a 9×13 inch casserole dish.
- Cook bacon until crispy. Remove from heat. Drain bacon fat saving 1 tbsp in the pan. Crumble bacon once cooled.
- Heat pan to medium heat. Cook onions for 3 to 4 minutes, until softened. Add mushrooms and cook an additional 3 to 4 minutes. Add spinach and cook 3 to 4 minutes, until wilted. Spread mixture in the casserole dish.
- Stir together Burnbrae Farms Egg Creations in Mushroom & Spinach and sour cream. Pour into casserole dish. Top with bacon and cheese.
- Bake for 40 minutes. Serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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we all love bacon and cheese. This will be so delicious to fix for the family thanks for sharing
come see us at http://shopannies.blogspot.com
Everyone says it looks delicious, which it does, but why hasn’t anyone MADE IT!! I don’t care what it looks like, I can see it, too!! So PLEASE, tell me how it BAKES, TASTES, etc. Thank you!!
Wonderful ! Thank you for sharing.
Have a blessed new year.
Fabby
I love a crustless quiche and your recipe looks delicious! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
Stacie,
A crust-less quiche is also called a frittata. They are wonderful and there thousands of recipes out there. Yours looks wonderful and I’m going to try it.
Maureen
That looks so good. I’ve got to try it.
This is a clever take on traditional breakfast. I love the idea of crustless quiche as it works well with my gluten-free diet. And it looks so easy to make! A win-win.
I haven’t made a crustless quiche in a long time; this looks amazing and I must try it. Pinned.
This looks like an absolutely delicious dish! And a total guest pleaser, too! So perfect for this time of year!
This looks really good! Perfect for holidays brunch or Christmas morning!
Yum! This looks amazing. I’ve never had this dish before but I’m so excited to try it.